I know it sounds like crap, but it's really one of those " 'till they're done " type things.
The potatoes go down to about half when cooked, so what looks like a lot of potatoes doesn't translate to a lot of chips. Get a bowl of water, and chop up the potatoes, about 4-5 per person and guestimate and depending on size, in the water, you can leave them for over a day without them browning, so you could do (for example) cup a sack and have them for a few people for a few days*. I like them well done (not burnt, but well done), so it normally takes 45 minutes a portion. If you're doing it for a few people, half-fry a portion, half fry another portion, during the day, then begin to finish-fry them both when your'e ready to eat; they're better like that anyway.

* Not industrial size sack, but a normal one, not sure what 'normal' is abroad though for size
( G/PP 💩💩💩💩💩&#128, Fri 16 Apr 2010, 15:43, 1 reply, 16 years ago)

this seems like way too much work

( Lisette von Falcon, Fri 16 Apr 2010, 16:29, Reply)